Roasting is cooking by dry heat. Tender meat or
can be roasted
in your oven.
Roasting
which should be low and
steady, keep spattering to a minimum.
Roasting is really a baking procedure used for meats.
Therefore, the oven controls are set for Baking or
Timed Baking. (You may hear a slight clicking sound,
indicating the oven is working properly.) Tried
Baking will turn
oven on and off automatically.
Most meats continue to cook
while standing,
after being removed from the oven. The standing time
recommended for roasts is 10 20 minutes. This
allows roasts to
up
makes
to
carve. The
temperature
rise about 5° to
to compensate for temperature rise, if
remove the roast from oven sooner (at 5° to
less
than
in
Roasting Guide).
Remember that food will continue to cook in the hot
oven and
should be removal when the
desired
temperature has been reached.
1.
the shelf in A or B position.
No
is
2. Check
weight of the
meat. Place it
Up (or for poultry
breast-side-up) on
roasting rack in a
pan. The
melting fat will baste
meat. Select a
as close to the sire-of the meat as possible.
(The broiler pan with rack is a good pan for this.)
n
3. Press the
pad.
BAKE
4. Press
or
pad until the desired
temperature is displayed.
The oven
start automatically. The word “ON”
and “100°” will be
As the oven heats up,
the display will show the changing
the oven reaches the
you set,
atone will sound.
5. Press the C
pad
when
is finished and then remove
the food from the oven.
A fan may
turn on and off to
cool
This is normal and the fan may
to run after the oven is
off.
oven
cycle, press
pad and then
or DECREASE pad to get the
new temperature.
of
You can use aluminum foil to
the broiler pan.
This makes clean-up easier when using the pan for
marinating, cooking
cooking heavily
cured
or basting food during cooking.
the foil
round the inside of the pan.
